The Cloister is reminiscent of the Alaska Cocktail or maybe the Last Word Cocktail. Which makes sense, because all of them are gin-based and feature Chartreuse. But the Cloister has stronger citrus notes, making its flavor a bit softer.

We learned about this drink from reading Robert Hess, and this is his recipe.

This recipe makes one drink. It takes about 5 minutes to prepare.

Ingredients

1½ ounces dry gin

½ ounce yellow Chartreuse (can substitute green; see Notes)

½ ounce unsweetened white grapefruit juice (see Notes)

¼ ounce freshly squeezed lemon juice

¼ ounce simple syrup

lemon twist for garnish (optional)

Procedure

Place all ingredients (except garnish) in a cocktail shaker half filled with ice. Shake until the contents are well chilled (about 20 seconds).

Strain into a cocktail glass, preferably one that has been chilled. Add garnish, if desired, and serve.

Notes

If you prefer, you can serve this drink over ice in a rocks (Old-Fashioned) glass. But we like the way it looks when served straight up.

Chartreuse liqueur comes in both green and yellow versions. Green Chartreuse (which lends its name to the color chartreuse) has a more assertive flavor than the yellow iteration.

Most people don’t have both green and yellow Chartreuse on hand (though we’re cocktail crazed, so of course we do). If you have only green – and if you don’t want to buy a bottle of yellow just to make this drink – go ahead and substitute green. Use about half as much Chartreuse as the recipe calls for (maybe a touch more). The flavor of the cocktail will be somewhat different, but still good.

Chartreuse is a bit on the sweet side, with a strong herbal flavor. It’s extremely pungent, so a little goes a long way in cocktails.

Chartreuse was developed by Carthusian monks during the 1730s in Voiron (southeastern France, close to Grenoble and the French Alps).

Any good-quality London-style dry gin works in this drink (almost every gin you’re likely to see is London-style dry gin). If in doubt, ask your friendly liquor store personnel for a recommendation.

Always use unsweetened white grapefruit juice in this drink. The pink stuff is too sweet (and the wrong color). Fresh-squeezed juice is always best, but canned or bottled works perfectly well.

Remember that grapefruit can react negatively with some prescription medications (such as statins). So check with your doctor or pharmacist if in doubt.

What’s the history of this cocktail? No one really knows. Robert Hess discovered it when reading the 2005 edition of Stewart Walton’s The Bartender’s Guide to Cocktails & Mixed Drinks. Hess managed to trace the drink back to a reference in the 1975 edition of Playboy’s Host & Bar Book by Thomas Mario. But anything earlier than that? No joy.

Welcome to the Club

“Refreshing,” said Mrs. Kitchen Riffs. “Not to mention delish.”

“Hard to believe this drink isn’t better known,” I said. “Maybe we should start a Cloister Club to sing its praises.”

“Yup,” said Mrs K R. “Our motto could be ‘The World is our Cloister.’”

I think of my Aunt Jane when I hear the word cloister...she's served our Sisters of Mercy as a nun in St. Louis and will be 100 years old in January! If I were there; I would make her this...she has been known to enjoy a tipple or too and this one sounds great!

La Grand Chartreuse is (I think) still a monastery, but I think the drink is made elsewhere these days. That part of the Alps (which have their own name) is incredibly beautiful. We used to drink Chartreuse sometimes because of the memory of the scenery.

Hi Mae, production of Chartreuse moved to Spain I believe twice over the years, but I think it's back in Voiron these days (would have to check up on that, though; could well be wrong). We haven't been to that part of France -- would love to visit! Thanks for the comment.

So clever with the puns! I have been in love with Chartreuse since I stayed a while with friends in Grenoble, although have never had the yellow. Maybe it’s time to get out of the cloister and get a bottle!

gin is so popular here these days. i have a lovely one in my cupboard which changes colour from blue to pink when you add the tonic. it's the butterfly pea flower that does the trick. love the photos here. cheers sherry

Hi Juliana, gin plays so well with many ingredients, particularly with vermouth and liqueurs. This is a dynamite combo of flavors, particularly with the citrus. Elegant indeed! :-) Thanks for the comment.

I've got plenty of freshly-squeezed grapefruit juice on hand, as a result of one of my neighborhood 'scavenger hunts' (thanks to a grapefruit tree growing next to my local train station). I made a 'Lobster Chartreuse' recipe once- must now try the drink version!